An Israeli native views on travel, kids, science, photography, gluten-free eating and so much more.

Monday, October 24, 2011

Let's start with something sweet

Brownies

Jewish holidays are over. Yesterday we finally got back to the blessed routine: school, kindergarten, work and job hunt. We had a lot of free time on our hands these past couple of weeks but we ended up not doing much with it. I'll summarize my holiday adventures (and recipes) in the coming post, which naturally is taking me ages to write.

For now I just want to share with you this great gluten-free brownies recipe that will ease up any crisis or post-holiday melancholy because it uses a lot of chocolate. My loyal readers already know that I come from a household of chocoholics and I keep looking for new opportunities to incorporate chocolate in our nutrition. I firmly believe that one day, scientists will declare that chocolate is good for you. I have adapted the current recipe from Chef Michael Smith's book: "Chef At Home", which I highly recommend for its simple yet delicious everyday cooking.

Melt in microwave the chocolate and butter then mix till smooth. While the chocolate mix cools whisk together the flours, cocoa, baking powder and salt. Add the eggs, sugar and vanilla to the chocolate and mix thoroughly. Stir in the flour mixture until incorporated. Pour batter into a lightly oiled and floured 9x13 inch tin. Bake for 25-30 minutes.

ahahaha this 'I firmly believe that one day, scientists will declare that chocolate is good for you' made me laugh!! I always find gluten free desserts intriguing especially when whoever bakes them overcomes a challenge and makes them look very appealing (that is you!! :). Great looking brownies and can't wait for your next post!!